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张朋杰1，张宪臣1,*，王勇1，杨芳1，李双宜1，李蓉1，华洪波2，胡仪光1，卢俊文1

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ZHANG Peng-jie1, ZHANG Xian-chen1,*, WANG Yong1, YANG Fang1, LI Shuang-yi1, LI Rong1,

食品科学 . 2014, (12): 137 -142 . DOI: 10.7506/spkx1002-6630-201412027